Click for printer-friendly version!The surprise is on the inside! It doesn’t need to be a Birthday to donate these Chocolate Pudding Filled Cupcakes to your friends! An airy chocolate cake cradles a hidden dollop of rich chocolate pudding topped with a simple Vanilla Buttercream.

Make the pudding. In a saucepan, over medium heat, combine sugar, cornstarch and cocoa powder. Pulverize mixture with the back of a spoon to remove lumps. Stir in milk. As heat takes over mixture, bubbles will disappear and powders will incorporate into the liquid. Cook over medium heat until thickened and bubbly. Turn the heat down to medium low. Pour some of the chocolate mixture into two beaten egg yolks and pour the egg mixture back into the pan. This “tempers” the eggs and prevents them from scrambling. Cook and stir a few minutes more. Turn off heat and stir in butter, pinch salt and vanilla. Transfer to a bowl and cover with plastic wrap. Press plastic wrap onto surface of pudding so a “skin” will not form. Allow to cool in the refrigerator.

Make the cupcakes. Preheat oven to 350(F). Melt chocolate in microwave carefully. In an electric mixer cream butter, white sugar and brown sugar. Add eggs and combine thoroughly. Add melted chocolate and vanilla and combine thoroughly. Add flour, salt and baking soda and combine thoroughly. Add buttermilk slowly and combine thoroughly until smooth. Fill muffin cups 3/4 full with batter and bake for 20-25 minutes. Cool the cupcakes in the tins for 10 minutes. Remove from the tins and cool completely on a wire rack before filling and icing.

Make the frosting. For best results, use the wire whisk attachment on your mixer and have all the dairy cold. Sift powder sugar or pour sugar into a bowl and mash with the back of a spoon to remove lumps.Mix sugar and butter on low speed until well blended and then increase speed to medium-high and beat for another 3-4 minutes. Blend in vanilla. Add tablespoons of cream gradually and continue to beat on medium-high speed for several minutes more, until light, fluffy and smooth. Mixture will have a pearly sheen and perfect spreading consistency. Do not refrigerate before frosting cupcakes.

Finish the cupcakes. Cut a cone shape out of the top of the cupcake. Look! A place to put pudding! Cut the point off the cone. Fill cake with pudding. Replace top. Frost. Decorate. Share. Enjoy.

This is a good way and a different way than how I make mine. I fill my cupcake liner 1/2 way with batter, cook 5 min’s, take out and put a tsp full of pudding in center then put other half of batter on top. Then finish baking. I dont ice mine for my kids n i prefer it without. I also some times put fruit pie filling in place of the pudding….those are a real big hit.

These cupcakes are delicious!! I did change a few things to make them “my own” however. Due to lack of time, I used a chocolate fudge cake mix for the cupcakes. I followed the pudding recipe exactly and its wonderful! Instead of vanilla buttercream, I made a chocolate cream cheese frosting that made these cupcakes chocolatey delicious!! Thankyou so much for the wonderful recipe I will definitely make these again real soon!!

Hi Rijul, I’m not really sure how to convert 3.5 ounces of unsweetened baking chocolate to cups. Unsweetened baking chocolate is in a “candy bar” form but is not sweet. It is portioned into 1 ounce squares.

If you can’t find unsweetened baking chocolate, you can use 3 level Tablespoons of unsweetened cocoa POWDER + 1 Tablespoon butter for each ounce of unsweetened baking chocolate. So, for this recipe, you would need just a little more than 2/3 cup unsweetened cocoa POWDER plus 3 (extra) Tablespoons of butter.

Just found your cupcake recipe – how do I go about receiving your recipes daily or whenever they are posted. Happy for your pregnancy news – naming the baby is a challenge (pleasing everyone) but that is such a personal responsibility — when you hold her, the suitable name will just seem so obvious. Hope to hear from you.

Hi Beverly, Thanks for your comment :) Picking a baby name is hard — especially pleasing everyone! To subscribe to my site, in the bottom right-hand footer of the website, there is a box that says “subscribe.” You can enter your email address and anytime I publish something new, you’ll get a note in your inbox. I went ahead and signed you up. First, you’ll get a confirmation from Feedburner then, you’re in! Thank you so much!!

Hi Sara! I have tried a lot of your recipes but never commented:(. I have yet to try this one but I have three questions:
1) I just moved to a country where they don’t sell brown sugar, can I use white instead?!
2) how long do you beat the eggs with the butter and sugar?
3)Are these dense or airy?

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